TYNDALE ST-GEORGES

DETAILED DESIGN
COMMUNITY BRUNCH
ERIKA SULLIVAN
Kitchen Performance Improvement Campaign Community Brunch

Sample Facebook post

MEET YOUR NEIGHBOURS

COMMUNITY
BRUNCH
SATURDAY APRIL 27th, 11AM - 1PM
870 RICHMOND SQUARE
The corresponding text portion of the post includes a French and Arabic
translation and highlights that the event is free for everyone.
Campaign Details

Sponsor
Tyndale St-Georges Community Centre

Context
The Kitchen Performance Improvement Campaign aims primarily to augment the performance
of the Kitchen Staff through a series of interventions that target the employee and their envi-
ronment. Secondary performers include Educators and Participants of the After School Program.

Overview
Community Brunch is intervention 6 of the 8-intervention campaign:
08
01 02 03 04 05 07 Staff
Kitchen Canada Dishwasher Sticker Paid Colour-Coded Incentive
Training Food Guide Infographic Chart Taxis 06 Dishes Program

01 02 03 04 05 Community 07 08
Brunch

Description of the Community Brunch Intervention

Community Brunch is a monthly meal event, organised by the Kitchen Supervisor, in which
all staff, participants and community members are invited to share food with one another.

Kitchen Staff 50-75 Meals Monthly

lead the cooking, aided served to Tyndale Staff, this event is on the last
by 5-7 volunteers Volunteers, Participants and Saturday of every month
Community members
(first come first served)

4 Hours Free Fully Funded

of work for the cooking absolutely no cost by the Volunteer &
team, food served between to any person served Outreach Department
11:30am and 1:30pm ($900 per year).

Intervention Justification
1 Community members have requested week-
end activities at the Centre during the most re-
cent Town Hall meeting (April 2018). 2 Similar,
reoccurring, food-based events have been very
successful at Tyndale (Bazaars and Babysitting
nights, etc.) in the past. 3 Several new families
in the community can benefit from meeting-
and, being supported by, existing community
members. A regular, low-stress, event will
likely attract both groups of families.
4 Tyndale is already equipped for large-batch
cooking and serving. 5 Local Church and
Mosque-goers have expressed a preference for
Saturday events.
Intervention Details

Targeted Performers

After School Program ASP students and

Kitchen Staff Educators their families
Performance Kitchen staff serve the Educators communicate Participants follow
Competencies
daily meal to all of the with participants so that instructions from their
participants. they behave. educator.

Direct Effects Kitchen staff discovers Educators develop Participants develop

new meal ideas while positive relationships positive relationships
cooking with others. with the participants with the educators.
and their families.
Kitchen staff learns Participants and their
how to make new Educators have a families have a healthy
meals. healthy meal. meal.

Measuring Prepared meals contain Educators can be heard The participant com-
Success
PERFORMANCE healthy ingredients (as giving instructions to pletes whichever action
described by the participants. is being asked of them
Canada Food Guide). (e.g. line up, push in
The community room their chair etc.).
There is evidence of noise level is at a com-
prepared food items fortable level.
(dirtied pots, knives)
and cooked food is be-
ing served.

Measuring Educators note im- Administrative staff have Participants have more
Success
ORGANISATION proved focus of partici- more time because they time for homework (as
pants during homework are spending less time less time is wasted
time (assuming a link disciplining participants. while they are being
between healthy eating disciplined).
and mental capacity).

Constraints Scope
1 Kitchen Staff (and other cooking staff) will need to be Individual and Organisational
offered take-back hours, thereby reducing their available (and beyond) as community
working hours during the following week. 2 Space: the members may benefit from
community room can hold a maximum of 75 people at one healthy meals and community
time. Diners may have to wait (as long as there is food building as well.
left). 3 Budget is limited to 75$ per monthly event.
 Timeline for Implementation

Week 1 Tasks Person Responsible

l Confirm date (last Saturday of each month) l Leadership team
l Kitchen Supervisor to oversee event l Kitchen Supervisor
l Print and post staff sign-up sheet (for additional cooks) l Office Administrator

Week 2 Tasks Person Responsible

l Develop event poster and social media posts l Communications Coord.
Cycle Repeats Monthly

l Approval of external communications l Executive Director

l Recruit volunteers for assistance on event day l Volunteer Coordinator
l Reserve the kitchen and community room for event date l Kitchen Supervisor
l Put up poster in Tyndale and in the neighbourhood l Volunteers
l Post event to social media (ongoing) l Communications Coord.

Week 3 Tasks Person Responsible

l Spread word of event l All staff
l Confirm staff participants (5-7 staff) l Kitchen Supervisor
l Choose recipe and make grocery list l Participating staff

Week 4 Tasks Person Responsible

l Buy groceries for event l Kitchen staff
l Set up for and run event l Part. Staff & Volunteers
l Attend event: Community Brunch! l All interested

Event Day Schedule

10:00am

Staff & volunteers arrive, post

11:00am
welcome sign on the front door and
prepare food Participants begin arriving

12:00pm
Food is served, buffet style, and everyone serves themselves

All participants eat with people coming and going and

1:00pm
chatting with each other

Staff & volunteers clean-up, Participants leave, taking extra

2:00pm
ensure the building is empty and food home with them
take down signage
Staff & volunteers leave
User Experience

User Path Through Intervention

Cycle Repeats Monthly
Before Event
Entry
(new participant) During Event After Event
-or- Engagement Positive Experience
Reminder
(returning participant) with Staff

Social Media Posts with Volunteers

Posters with Participants

Word-of-mouth with Neighbours

with Food

Layout of the Physical Space

Kitchen
Appliances available:
Food Table

two fridges, two ovens, Dining Table Dining Table

freezer, and a
commercial dishwasher
Dining Table Dining Table
Capacity: 10
Community Room
Hallway Capacity: 75
Dining Table Dining Table

Dining Table Dining Table

Tyndale maintains a nut-free kitchen. All meat must be Halal and no pork
or pork products should enter the kitchen. A vegetarian alternative must be
available at every meal.
Design Specifications for User interface

Poster Specifications
Posters are posted within Tyndale and on local neighbourhood sign posts.

Logo: Placed at top left

for consistency in brand
identification.

Image: Image quality at

least 960x540 px. Image Size: 8.5x11in for
should contain both a Tyn- print-ability at the
dale participant and food. Centre
Tagline
Text: Contains the same
Community title on every poster. Title
Brunch at 2x the size of other text.
Text outlined if image is
Layout: Portrait,
or landscape if
Date and time of event dark. Print the same poster posting space
in French as well. permits it

Social Media Video Specifications Social Media Post Specifications

Videos for the event are scheduled for the start Posts for the event are scheduled for
of week 3. every two weeks (start of week 2 and
week 4).
Format: 16:9 or SQUARE,
30 second videos with
upbeat music, text and
Format: Using the
images (from Tyndale
same image and text
activities). No narration is
as the poster, crop
included. Video closes with
the image to a square
Tyndale logo.
shape. Ensure logo
Production: Tyndale has access to Adobe Spark (a continues to sit at the
free, basic video production tool). Style guides and top left corner.
templates have already been developed and include:
the Tyndale Logo, Tyndale colours and a bank of
images. The Communications Coordinator can simply Tyndale Colours
reuse videos strategically, or if she wishes, create
new ones by substituting text and images from exist- The Tyndale logo colours are as follows.
ing videos. Incorporate them when using red or grey.

#e41b23 #898a8c
Formative Assessment

Promotional Materials
Editorial Review
l Communications Coordinator reviews for typos and logistical
details errors, sound design principles and formatting and image
choice.

Technical Review
l SME Executive Director reviews for conformity with Tyndale
promotional materials (general messaging, formatting and
distribution channels).
l SME Leadership Team reviews for completeness of information,
accessibility (both in text and images) of materials.

Usability Review
l Communications Coordinator checks with the Parents Committee
for clarity of information and appeal of graphics. After the posts
go live, she monitors for impressions and likes on social media
materials (including areas where users ask for clarification).

Intervention Event
Editorial Review
l Communications Coordinator reviews for typos and logistical
errors in public-facing sign-age (directions to community room).

Technical Review
l SME Kitchen Staff (supported by Kitchen Coordinator) reviews
for healthiness of chosen meal, that all ingredients are
available, and that all nevessary tools are available.
l SME Maintenance Manager assures all tables and chairs are
in working order (and kitchen appliances, as needed)

Usability Review
l As this is an event, it’s challenging to test for usability before
the event, however, because it is a reoccurring event, there are
several opportunities for review. Bilingual, satisfaction Cards will
be made available to each participant during each event.

Sample Satisfaction Card (English Version)

Community Brunch Comment Card
Date Meal

What did you like most about the event (food, people, etc.)?

What can be improved?